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The duck potato cake recipe is a delicious dish to enjoy with a salad.
Ingredients for 4 persons
- 4 cloves of garlic
- 1 kg of potatoes
- 80 g semi-salted butter
- 2 sausages duck
- 20 cl of liquid cream
- 50 g grated Emmental
- Freshly ground pepper
Duck potato cake recipe
Preheat the oven to 210 ° C (th. 7).
- Peel and chop the garlic cloves.
- Peel and wash the potatoes. Chop into fine slices. Dry them well in a clean, dry cloth.
- Line a mold with 10 g of semi-salted butter. Place baking paper on the bottom and the edge of the walls.
- Place a first layer of potatoes in the bottom of the mold.
In a small saucepan,
- Melt the rest of the semi-salted butter.
- Using a brush, brush the layer of potatoes.
- Slice the sausages into 5 mm thick slices.
- Alternate the potatoes, garlic and sausages. Pepper. Pour half of the liquid cream.
- Arrange a final layer of potatoes and pour in the liquid cream again.
- Sprinkle with grated Emmental.
Reduce the oven temperature to 180 ° C (th. 6). Bake and bake the potato cake for about 1 hour.
Take out of the oven, turn out onto a dish.
The texture, both firm and soft, and the richness of the cheesy notes of cream and Emmental, give this dish characteristics appreciated on the evening of a cold winter day. It calls for wines that are themselves powerful, but which should avoid being too round and sweet, otherwise the alliance will be heavy and difficult to digest.
With a young Cahors at the same time rich, dense but also fresh and invigorating with its tannins, we will bring depth to the accord and, paradoxically, a certain lightness while the cake will tame the still fiery temperament of the wine.
A Red st joseph, although more discreet on the palate, will enrich the aromatic complexity of the whole in a harmony going more in the direction of the dish.
Price ideas (in 2013):
- Cahors 7 to 35 €
- St Joseph 10 to 28 €
About the potato
To preserve its nutritional qualities and optimize digestion, it is advisable to cook the potato whole in water or steam with its skin (vitamins and minerals preserved). The other methods of preparation, as greedy as they are, promote an increase in the glycemic index (grinding, cutting, cooking at high temperature ...) or increase its calories (frying ...).
Recipe: A. Beauvais Photo: F. Hamel